CN115161143A - Pawpaw fruit wine and preparation method thereof - Google Patents
Pawpaw fruit wine and preparation method thereof Download PDFInfo
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- CN115161143A CN115161143A CN202210803918.4A CN202210803918A CN115161143A CN 115161143 A CN115161143 A CN 115161143A CN 202210803918 A CN202210803918 A CN 202210803918A CN 115161143 A CN115161143 A CN 115161143A
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- 235000006264 Asimina triloba Nutrition 0.000 title claims abstract description 85
- 235000019990 fruit wine Nutrition 0.000 title claims abstract description 25
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- 244000189799 Asimina triloba Species 0.000 title 1
- 235000014101 wine Nutrition 0.000 claims abstract description 96
- 238000000855 fermentation Methods 0.000 claims abstract description 86
- 230000004151 fermentation Effects 0.000 claims abstract description 86
- 240000006432 Carica papaya Species 0.000 claims abstract description 84
- 241000219173 Carica Species 0.000 claims abstract description 65
- 238000010438 heat treatment Methods 0.000 claims abstract description 42
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 20
- 238000002156 mixing Methods 0.000 claims abstract description 18
- 238000000034 method Methods 0.000 claims abstract description 11
- 239000002994 raw material Substances 0.000 claims abstract description 10
- 230000000694 effects Effects 0.000 claims abstract description 9
- 238000005352 clarification Methods 0.000 claims abstract description 6
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 6
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 6
- 235000018553 tannin Nutrition 0.000 claims abstract description 6
- 239000001648 tannin Substances 0.000 claims abstract description 6
- 229920001864 tannin Polymers 0.000 claims abstract description 6
- 239000011550 stock solution Substances 0.000 claims description 64
- 241000894006 Bacteria Species 0.000 claims description 19
- 240000000425 Chaenomeles speciosa Species 0.000 claims description 16
- 235000005078 Chaenomeles speciosa Nutrition 0.000 claims description 16
- 238000001914 filtration Methods 0.000 claims description 16
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 16
- 238000004659 sterilization and disinfection Methods 0.000 claims description 16
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 claims description 14
- 230000001954 sterilising effect Effects 0.000 claims description 14
- 239000007788 liquid Substances 0.000 claims description 13
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 claims description 12
- 238000011049 filling Methods 0.000 claims description 12
- 239000007787 solid Substances 0.000 claims description 12
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 claims description 9
- 230000032683 aging Effects 0.000 claims description 9
- 229930003944 flavone Natural products 0.000 claims description 9
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- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 claims description 9
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- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 6
- 229930006000 Sucrose Natural products 0.000 claims description 6
- 229910000019 calcium carbonate Inorganic materials 0.000 claims description 6
- 229910052799 carbon Inorganic materials 0.000 claims description 6
- 239000012153 distilled water Substances 0.000 claims description 6
- 239000011736 potassium bicarbonate Substances 0.000 claims description 6
- 229910000028 potassium bicarbonate Inorganic materials 0.000 claims description 6
- 235000015497 potassium bicarbonate Nutrition 0.000 claims description 6
- TYJJADVDDVDEDZ-UHFFFAOYSA-M potassium hydrogencarbonate Chemical compound [K+].OC([O-])=O TYJJADVDDVDEDZ-UHFFFAOYSA-M 0.000 claims description 6
- 235000019614 sour taste Nutrition 0.000 claims description 6
- 230000008719 thickening Effects 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 235000014443 Pyrus communis Nutrition 0.000 claims description 5
- 239000005720 sucrose Substances 0.000 claims description 5
- 239000002023 wood Substances 0.000 claims description 5
- 238000012371 Aseptic Filling Methods 0.000 claims description 4
- DWAQJAXMDSEUJJ-UHFFFAOYSA-M Sodium bisulfite Chemical compound [Na+].OS([O-])=O DWAQJAXMDSEUJJ-UHFFFAOYSA-M 0.000 claims description 4
- 235000019606 astringent taste Nutrition 0.000 claims description 4
- 238000004140 cleaning Methods 0.000 claims description 4
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- 239000000463 material Substances 0.000 claims description 4
- 238000003825 pressing Methods 0.000 claims description 4
- 238000007670 refining Methods 0.000 claims description 4
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- 239000002344 surface layer Substances 0.000 claims description 4
- 230000000249 desinfective effect Effects 0.000 claims description 3
- 229930003935 flavonoid Natural products 0.000 abstract description 6
- 150000002215 flavonoids Chemical class 0.000 abstract description 6
- 235000017173 flavonoids Nutrition 0.000 abstract description 6
- 230000003078 antioxidant effect Effects 0.000 abstract description 4
- 239000000126 substance Substances 0.000 abstract description 4
- 239000003963 antioxidant agent Substances 0.000 abstract description 2
- 239000004615 ingredient Substances 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 238000001556 precipitation Methods 0.000 abstract description 2
- 150000003254 radicals Chemical class 0.000 abstract description 2
- 229960004793 sucrose Drugs 0.000 description 5
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 241000353135 Psenopsis anomala Species 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
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- 230000001914 calming effect Effects 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 description 1
- 239000010931 gold Substances 0.000 description 1
- 229910052737 gold Inorganic materials 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 239000000341 volatile oil Substances 0.000 description 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
- C12G3/024—Preparation of other alcoholic beverages by fermentation of fruits other than botanical genus Vitis
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- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention provides a pawpaw fruit wine and a preparation method thereof, wherein the heating and concentration adjustment is carried out for fifty to sixty minutes, the temperature is controlled to be thirty to thirty-five ℃, the heating is stopped after the heating and the mixing are fully and uniformly carried out, the sealed fermentation is carried out, and the activity of yeast zymophyte is improved. The method comprises the steps of separating out part of macromolecular proteins, tannin and other components which are easy to precipitate in the shelf life of the papaya fruit wine by using a high-speed centrifuge, and homogenizing a wine body by using a high-pressure homogenizer to replace the traditional fruit wine degumming clarification treatment process, so that the obtained papaya fruit wine has the advantages of golden color, less loss of nutritional ingredients, eighty percent prolongation of the shelf life of the papaya wine, no precipitation and the like, the medicinal and edible papaya contains rich papaya flavonoid antioxidant substances, the papaya flavonoid is extracted from squeezed papaya residues and added into the fermented papaya fruit wine, the comprehensive utilization rate of raw materials is improved, the prepared papaya wine is high in flavonoid content, and the free radical removal antioxidant effect is good.
Description
Technical Field
The invention belongs to the technical field of wines, and particularly relates to a papaya fruit wine and a preparation method thereof.
Background
The planting of the chaenomeles speciosa has been carried out for more than thousand years and is determined as tribute. The chaenomeles speciosa nakai is listed in the first national list of homology of medicine and food, is rich in 19 amino acids, 18 mineral trace elements, a large amount of vitamin C and the like, has high medicinal value, can be processed into various foods, beverages and the like, has the effects of calming the liver and harmonizing the stomach, dispelling wind and removing dampness, promoting blood circulation and removing obstruction in channels, nourishing the spleen and benefiting the lung and the like, and is praised as plant gold; the chaenomeles speciosa can be prepared into various products such as papaya fruit vinegar, papaya enzyme, papaya essential oil, papaya wine and the like through different processing modes.
The pawpaw fruit wine is a delicious fruit wine product with very high nutritive value, and the pawpaw fruit wine is obtained by processing pawpaw in a certain mode.
Disclosure of Invention
In view of the above, the invention aims to provide a papaya fruit wine and a preparation method thereof.
In order to achieve the purpose, the technical scheme of the invention is realized as follows:
a preparation method of papaya fruit wine comprises the following steps:
selecting materials: selecting healthy chaenomeles speciosa;
preparation: cleaning the exterior of the chaenomeles speciosa raw material, removing seeds in the chaenomeles speciosa, and removing exterior peels;
and (3) disinfection: integrally disinfecting the seed-removed and peel-removed pawpaw raw material by a high-temperature instantaneous disinfection process;
crushing: stirring and crushing sterilized pawpaw to fully crush the pawpaw, removing pawpaw residues, extracting pawpaw flavone from the squeezed pawpaw residues, placing pawpaw juice in a heating fermentation tank, placing the pawpaw juice in the heating fermentation tank, and adding yeast fermentation bacteria for fermentation;
heating: heating the crushed mixed juice in a heating fermentation tank, controlling the temperature between thirty and thirty-five ℃, and simultaneously adding sodium bisulfite for stirring and mixing;
concentration adjustment: adding appropriate amount of distilled water according to heating time and concentration of the crushed mixed juice, maintaining the whole concentration, and adding appropriate amount of sucrose to maintain its sugar content;
fermentation: heating and thickening for fifty to sixty minutes, controlling the temperature at thirty to thirty-five ℃, fully heating and uniformly mixing, stopping heating, carrying out sealed fermentation to improve the activity of yeast fermentation bacteria, pressing the solid on the floating surface layer into liquid in the fermentation process, and fully mixing the solid and the yeast fermentation bacteria;
adjusting: after fermentation for a period of time, after yeast fermentation bacteria are fully activated, placing the papaya wine fermentation stock solution in an environment of zero to five ℃, simultaneously adding calcium carbonate and potassium bicarbonate in a certain proportion into the papaya wine fermentation stock solution for synchronous deacidification, removing sour and astringent taste in the papaya wine fermentation stock solution, simultaneously ensuring the taste as much as possible, and filtering the papaya wine fermentation stock solution after deacidification is completed to obtain the papaya wine stock solution;
secondary adjustment: sterilizing the whole pawpaw wine stock solution, placing the whole pawpaw wine stock solution into a clean fermentation tank, adjusting according to the sugar content of the pawpaw wine stock solution, mixing the pawpaw wine stock solution with higher sugar content with the pawpaw wine stock solution with lower sugar content, adding cane sugar if the sugar content is still lower, adding distilled water if the sugar content is higher, keeping the sugar content at about fifteen percent, sealing, fermenting and ageing after the adjustment is finished, and adding the extracted pawpaw flavone into the fermented pawpaw wine stock solution;
clarification: after continuously fermenting and ageing for a period of time, filtering and clarifying the papaya wine stock solution, removing solid substances in the papaya wine stock solution, separating out partial macromolecular proteins, tannin and other components which are easy to precipitate in the shelf life of the papaya fruit wine by using a high-speed centrifuge, homogenizing the wine body by using a high-pressure homogenizer, simultaneously carrying out high-temperature instantaneous sterilization on the clarified fermentation liquid, and sealing and finely brewing the clarified fermentation wine after the sterilization is finished;
filling: and filtering the refined wine liquid by using activated carbon, then filling, wherein the activated carbon is prepared by refining pear wood, aseptic filling can be performed after filtering, and inert gas is filled in the bottle for protection during filling.
Further, the pawpaw is chaenomeles speciosa nakai.
Compared with the prior art, the repairing agent has the following advantages:
1. according to the method, the whole heating and thickening time is fifty to sixty minutes, the temperature is controlled to be thirty to thirty five degrees centigrade, heating is stopped after full heating and mixing are carried out, sealing fermentation is carried out, the activity of yeast fermentation bacteria is promoted, after the yeast fermentation bacteria are fermented for a period of time and fully activated, the papaya wine fermentation stock solution is placed in an environment of zero to five degrees centigrade, calcium carbonate and potassium bicarbonate with a certain proportion are added into the papaya wine fermentation stock solution for synchronous deacidification, the sour taste in the papaya wine fermentation stock solution is removed, the taste is guaranteed as much as possible, the papaya wine fermentation stock solution is filtered after the deacidification is finished, the papaya wine stock solution is obtained, calcium carbonate and potassium bicarbonate with a certain proportion are added at the same time of the low-temperature deacidification for synchronous deacidification, the synchronous deacidification effect is better, the finished papaya wine product is better in taste, the sour taste of the papaya wine is effectively removed, the whole papaya wine stock solution is heated and activated after the yeast fermentation bacteria are added, and the fermentation effect is better;
2. according to the method, the whole pawpaw wine stock solution is sterilized and placed in a clean fermentation tank, adjustment is carried out according to the sugar content of the pawpaw wine stock solution, the pawpaw wine stock solution with high sugar content and the pawpaw wine stock solution with low sugar content are mixed, sucrose is added if the sugar content is low, distilled water is added if the sugar content is high, the sugar content is kept about fifteen percent, sealed fermentation and ageing are carried out after adjustment is finished, extracted pawpaw flavone is added into the fermented pawpaw wine stock solution, the pawpaw wine stock solutions with different sugar contents in the same batch are mixed to adjust the sugar content, the consistency of mouthfeel of the pawpaw wine in the same batch can be guaranteed, the refined wine liquid can be filled after being filtered through active carbon, and the active carbon is refined through pear wood, so that suspended impurities in the pawpaw wine can be effectively removed, and meanwhile, the whole mouthfeel of the pawpaw wine can be improved.
3. The method comprises the steps of separating out part of macromolecular proteins, tannin and other components which are easy to precipitate in the shelf life of the papaya fruit wine by using a high-speed centrifuge, and homogenizing a wine body by using a high-pressure homogenizer to replace the traditional fruit wine degumming clarification treatment process, so that the obtained papaya fruit wine has the advantages of golden color, less loss of nutritional ingredients, eighty percent prolongation of the shelf life of the papaya wine, no precipitation and the like, the medicinal and edible papaya contains rich papaya flavonoid antioxidant substances, the papaya flavonoid is extracted from squeezed papaya residues and added into the fermented papaya fruit wine, the comprehensive utilization rate of raw materials is improved, the prepared papaya wine is high in flavonoid content, and the free radical removal antioxidant effect is good.
Detailed Description
The present invention will be described in detail with reference to examples.
Example 1
A preparation method of papaya fruit wine comprises the following steps:
1, material selection: selecting healthy chaenomeles speciosa;
2, preparation: externally cleaning the chaenomeles speciosa raw material, removing melon seeds in the chaenomeles speciosa, and keeping peels;
3, disinfection: integrally sterilizing the seed-removed and peel-removed pawpaw raw material by a high-temperature instantaneous sterilization process;
4, crushing: stirring and crushing sterilized pawpaw to fully crush the pawpaw, removing pawpaw residues, extracting pawpaw flavone from the squeezed pawpaw residues, placing pawpaw juice in a heating fermentation tank, placing the pawpaw juice in the heating fermentation tank, and adding yeast fermentation bacteria for fermentation;
5, heating: heating the crushed mixed juice in a heating fermentation tank, controlling the temperature between thirty and thirty-five ℃, and simultaneously adding sodium bisulfite for stirring and mixing;
6, concentration adjustment: adding appropriate amount of distilled water according to heating time and concentration of the crushed mixed juice to maintain overall concentration, and adding appropriate amount of sucrose to maintain sugar content;
7, fermentation: heating and thickening for fifty to sixty minutes, controlling the temperature at thirty to thirty-five ℃, fully heating and uniformly mixing, stopping heating, carrying out sealed fermentation to improve the activity of yeast fermentation bacteria, pressing the solid on the floating surface layer into liquid in the fermentation process, and fully mixing the solid and the yeast fermentation bacteria;
8, adjusting: after fermenting for a period of time, after yeast fermentation bacteria are fully activated, placing the papaya wine fermentation stock solution in an environment of zero to five ℃, simultaneously adding calcium carbonate and a certain proportion of potassium bicarbonate into the papaya wine fermentation stock solution for synchronous deacidification, removing sour and astringent tastes in the papaya wine fermentation stock solution, simultaneously ensuring the taste as much as possible, and filtering the papaya wine fermentation stock solution after the deacidification is finished to obtain the papaya wine stock solution;
9, secondary regulation: sterilizing the whole pawpaw wine stock solution, placing the whole pawpaw wine stock solution into a clean fermentation tank, adjusting according to the sugar content of the pawpaw wine stock solution, mixing the pawpaw wine stock solution with higher sugar content with the pawpaw wine stock solution with lower sugar content, keeping the sugar content at about fifteen percent, sealing, fermenting and aging after the adjustment is finished, and adding the extracted pawpaw flavone into the fermented pawpaw wine stock solution;
10, clarification: after continuously fermenting and ageing for a period of time, filtering and clarifying the pawpaw wine stock solution, removing solid matters in the pawpaw wine stock solution, separating out partial macromolecular proteins, tannin and other components which are easy to precipitate in the shelf life of the pawpaw wine by using a high-speed centrifuge, homogenizing a wine body by using a high-pressure homogenizer, simultaneously carrying out high-temperature instantaneous sterilization on the clarified fermentation liquid, and sealing and finely brewing the clarified fermentation wine after sterilization is finished;
11, filling: and filtering the refined wine liquid by using activated carbon, then filling, wherein the activated carbon is prepared by refining pear wood, aseptic filling can be performed after filtering, and inert gas is filled in the bottle for protection during filling.
Example 2
A preparation method of papaya fruit wine comprises the following steps:
1, material selection: selecting healthy chaenomeles speciosa;
2, preparation: externally cleaning the chaenomeles speciosa raw material, then keeping melon seeds in the chaenomeles speciosa, and removing external peels;
3, disinfection: integrally disinfecting the seed-removed and peel-removed pawpaw raw material by a high-temperature instantaneous disinfection process;
4, crushing: stirring and crushing sterilized pawpaw to fully crush the pawpaw, removing pawpaw residues, extracting pawpaw flavone from the squeezed pawpaw residues, placing pawpaw juice in a heating fermentation tank, placing the pawpaw juice in the heating fermentation tank, and adding yeast fermentation bacteria for fermentation;
5, heating: heating the crushed mixed juice in a heating fermentation tank, controlling the temperature between thirty and thirty-five ℃, and simultaneously adding sodium bisulfite for stirring and mixing;
6, thickening: adding appropriate amount of distilled water according to heating time and concentration of the crushed mixed juice, maintaining the whole concentration, and adding appropriate amount of sucrose to maintain its sugar content;
7, fermentation: heating and thickening for fifty to sixty minutes, controlling the temperature at thirty to thirty-five ℃, fully heating and uniformly mixing, stopping heating, carrying out sealed fermentation to improve the activity of yeast fermentation bacteria, pressing the solid on the floating surface layer into liquid in the fermentation process, and fully mixing the solid and the yeast fermentation bacteria;
8, adjusting: after fermenting for a period of time, after yeast fermentation bacteria are fully activated, placing the papaya wine fermentation stock solution in an environment of zero to five ℃, simultaneously adding calcium carbonate and a certain proportion of potassium bicarbonate into the papaya wine fermentation stock solution for synchronous deacidification, removing sour and astringent tastes in the papaya wine fermentation stock solution, simultaneously ensuring the taste as much as possible, and filtering the papaya wine fermentation stock solution after the deacidification is finished to obtain the papaya wine stock solution;
9, secondary regulation: sterilizing the whole pawpaw wine stock solution, placing the whole pawpaw wine stock solution into a clean fermentation tank, adjusting according to the sugar content of the pawpaw wine stock solution, mixing the pawpaw wine stock solution with higher sugar content with the pawpaw wine stock solution with lower sugar content, keeping the sugar content at about fifteen percent, sealing, fermenting and aging after the adjustment is finished, and adding the extracted pawpaw flavone into the fermented pawpaw wine stock solution;
10, clarification: after continuously fermenting and ageing for a period of time, filtering and clarifying the papaya wine stock solution, removing solid substances in the papaya wine stock solution, separating out partial macromolecular proteins, tannin and other components which are easy to precipitate in the shelf life of the papaya fruit wine by using a high-speed centrifuge, homogenizing the wine body by using a high-pressure homogenizer, simultaneously carrying out high-temperature instantaneous sterilization on the clarified fermentation liquid, and sealing and finely brewing the clarified fermentation wine after the sterilization is finished;
11, filling: filtering the refined wine liquid by using active carbon, then filling, wherein the active carbon is prepared by refining pear wood, aseptic filling can be carried out after filtering, and inert gas is filled in a bottle for protection during filling.
EXAMPLE III
Detecting pawpaw wine produced according to different acidity and sugar content:
according to the detection results, the influence of the sugar content and the acidity on the pawpaw fruit wine is very large, and the sugar content is different, so that the taste and the alcohol content of the final fruit wine finished product are different; the higher the acidity is, the more acerbity the taste of the finished wine is, the very important step is to reduce the acidity, and the direct influence on the taste of the wine can be caused if the acidity in the wine can be effectively removed.
It will be evident to those skilled in the art that the invention is not limited to the details of the foregoing illustrative embodiments, and that the present invention may be embodied in other specific forms without departing from the spirit or essential attributes thereof. The present embodiments are therefore to be considered in all respects as illustrative and not restrictive, the scope of the invention being indicated by the appended claims rather than by the foregoing description, and all changes which come within the meaning and range of equivalency of the claims are therefore intended to be embraced therein.
Furthermore, it should be understood that although the present specification describes embodiments, not every embodiment includes only a single embodiment, and such description is for clarity purposes only, and it is to be understood that all embodiments may be combined as appropriate by one of ordinary skill in the art to form other embodiments as will be apparent to those of skill in the art from the description herein.
Claims (2)
1. A preparation method of papaya fruit wine comprises the following steps:
(1) Selecting materials: selecting healthy chaenomeles speciosa;
(2) Preparation: externally cleaning the chaenomeles speciosa raw material, removing seeds in the chaenomeles speciosa, and removing external peels;
(3) And (3) disinfection: integrally disinfecting the seed-removed and peel-removed pawpaw raw material by a high-temperature instantaneous disinfection process;
(4) Crushing: stirring and crushing sterilized pawpaw to fully crush the pawpaw, removing pawpaw residues, extracting pawpaw flavone from the squeezed pawpaw residues, placing pawpaw juice in a heating fermentation tank, placing the pawpaw juice in the heating fermentation tank, and adding yeast fermentation bacteria for fermentation;
(5) Heating: heating the crushed mixed juice in a heating fermentation tank, controlling the temperature between thirty and thirty-five ℃, and simultaneously adding sodium bisulfite for stirring and mixing;
(6) Concentration adjustment: adding appropriate amount of distilled water according to heating time and concentration of the crushed mixed juice to maintain overall concentration, and adding appropriate amount of sucrose to maintain sugar content;
(7) Fermentation: heating and thickening for fifty to sixty minutes, controlling the temperature at thirty to thirty-five ℃, fully heating and uniformly mixing, stopping heating, carrying out sealed fermentation to improve the activity of yeast fermentation bacteria, pressing the solid on the floating surface layer into liquid in the fermentation process, and fully mixing the solid and the yeast fermentation bacteria;
(8) Adjusting: after fermentation for a period of time, after yeast fermentation bacteria are fully activated, placing the papaya wine fermentation stock solution in an environment of zero to five ℃, simultaneously adding calcium carbonate and potassium bicarbonate in a certain proportion into the papaya wine fermentation stock solution for synchronous deacidification, removing sour and astringent taste in the papaya wine fermentation stock solution, simultaneously ensuring the taste as much as possible, and filtering the papaya wine fermentation stock solution after deacidification is completed to obtain the papaya wine stock solution;
(9) Secondary adjustment: sterilizing the whole pawpaw wine stock solution, placing the whole pawpaw wine stock solution into a clean fermentation tank, adjusting according to the sugar content of the pawpaw wine stock solution, mixing the pawpaw wine stock solution with higher sugar content with the pawpaw wine stock solution with lower sugar content, keeping the sugar content at about fifteen percent, sealing, fermenting and aging after the adjustment is finished, and adding the extracted pawpaw flavone into the fermented pawpaw wine stock solution;
(10) Clarification: after continuously fermenting and ageing for a period of time, filtering and clarifying the pawpaw wine stock solution, removing solid matters in the pawpaw wine stock solution, separating out partial macromolecular proteins, tannin and other components which are easy to precipitate in the shelf life of the pawpaw wine by using a high-speed centrifuge, homogenizing a wine body by using a high-pressure homogenizer, simultaneously carrying out high-temperature instantaneous sterilization on the clarified fermentation liquid, and sealing and finely brewing the clarified fermentation wine after sterilization is finished;
(11) Filling: filtering the refined wine liquid by using active carbon, then filling, wherein the active carbon is prepared by refining pear wood, aseptic filling can be carried out after filtering, and inert gas is filled in a bottle for protection during filling.
2. The method for making the papaya fruit wine according to claim 1, wherein the papaya is Xuan papaya.
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| Application Number | Priority Date | Filing Date | Title |
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| CN202210803918.4A CN115161143A (en) | 2022-07-07 | 2022-07-07 | Pawpaw fruit wine and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN202210803918.4A CN115161143A (en) | 2022-07-07 | 2022-07-07 | Pawpaw fruit wine and preparation method thereof |
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| CN115161143A true CN115161143A (en) | 2022-10-11 |
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| CN202210803918.4A Pending CN115161143A (en) | 2022-07-07 | 2022-07-07 | Pawpaw fruit wine and preparation method thereof |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102260618A (en) * | 2010-05-25 | 2011-11-30 | 湖北梨花村酒业股份有限公司 | Papaya wine production process method |
| CN102344863A (en) * | 2010-07-30 | 2012-02-08 | 白河县逸酒酒业有限责任公司 | Papaya wine and preparation method thereof |
| CN108456606A (en) * | 2018-03-29 | 2018-08-28 | 曾令文 | The brewing method of Xuancheng's pawpaw wine |
| CN108504494A (en) * | 2018-05-28 | 2018-09-07 | 白河县沁园食品有限公司 | A kind of papaya wine production technology |
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Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102260618A (en) * | 2010-05-25 | 2011-11-30 | 湖北梨花村酒业股份有限公司 | Papaya wine production process method |
| CN102344863A (en) * | 2010-07-30 | 2012-02-08 | 白河县逸酒酒业有限责任公司 | Papaya wine and preparation method thereof |
| CN108456606A (en) * | 2018-03-29 | 2018-08-28 | 曾令文 | The brewing method of Xuancheng's pawpaw wine |
| CN108504494A (en) * | 2018-05-28 | 2018-09-07 | 白河县沁园食品有限公司 | A kind of papaya wine production technology |
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